Hazelnut, Sun-dried Tomato and Fresh Herb Paté
Yield: Makes about 2 1/2 cups
This rich paté is a wonderful companion to croutons, crackers and Mediterranean flavored dishes. Store up to 1 week refrigerated. This also freezes well.
Ingredients
PreparationIngredients
- 8 ounces toasted hazelnuts Add to list
- 2 ounces sun-dried tomatoes, reconstituted in 1 cup hot water Add to list
- 1 bunch Italian parsley, chopped Add to list
- 4 tablespoons chopped fresh thyme Add to list
- 2 tablespoons chopped fresh oregano Add to list
- 2 tablespoons chopped fresh sage Add to list
- 4 cloves garlic, minced Add to list
- 1 cup organic extra virgin olive oil Add to list
- Salt and pepper to taste Add to list
Preparation
Toast the hazelnuts in the oven at 250° F for 20 to 30 minutes or until fragrant. Let cool. Remove loose skin from the nuts.
Soak the sun-dried tomatoes in 1 cup hot water for half an hour. Strain and chop the tomatoes. Reserve the soaking water.
In a food processor, combine tomatoes, herbs, garlic, olive oil and half the reserved soaking water. Pulse until blended. Add hazelnuts and pulse until nuts are roughly ground.
Recipe by , PCC Cooks instructor
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